Friday, August 6, 2010

Gözleme

When I first came to Germany, i happened to attend an International Food Festival organized by the local city here. My friends had set up a big Tent stall for selling Turkish food to the people. In the background, many Turkish women, old and middle aged were preparing fresh flatbreads (Gözleme) on a large traditional griddle. I was so amazed to watch them preparing it. One of the old ladies out there saw me and kind enough to ask me if I wished to give them a helping hand. Hurrah ! what a fabulous opportunity and I at once grabbed it! I did all the stuffing work, and brushing the breads with oil once they are done. That was an unforgettable exciting experience. My interest for Turkish cuisine was probably born at that moment. And it has grown so much in 6 years that I am posting Turkish recipes in my blog now !!!!

Gözleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. Gözleme varieties include:

PreparationFilling
1. Heat the oil and saute the onions until transparent. Add the green chilli, minced meat, paprika powder,salt and pepper and cook until the meat becomes tender.
The idea is to cook whatever stuffing you are using (e.g. potatoes, spinach) beforehand.

Dough
1. In a small bowl, add the yeast, lukewarm water and sugar. Let it rest for 15 minutes.
2. In a separate large bowl, mix all the ingredients and the yeast solution. Knead well to form a smooth dough. Cover the bowl with a kitchen cloth and let it rest at a room temperature for 30 minutes.
3. Punch the air back and knead the dough once again for 2 minutes until smooth.
4. Divide it into lemon sized small balls (of the size that fits your hand and this also depends on your pan size you are going to bake in).

Glancing
Melt the butter and oil together by heating them a little.

Preparing the Gözleme
1. Dust the working surface with flour. Using a rolling pin, flatten the balls to paper-thin thickness.

2. Place the filling at the half portion.

3. Cover the other half over it and seal the edges well by pressing with your fingers. You can as well use a fork for better sealing and design.

4. Heat the non stick pan. Place the pastry over it. Cover the lid. Bake for 4-5 minutes until the side that is cooking is done and brown dots appear. Turn the other side and cook for another 2 minutes(with the lid closed). (You can keep changing the sides for getting it fully cooked)

5.When both the sides are done, remove from the pan and immediately brush it with the butter-oil mixture for extra glance.

6. Serve it along with Soups and Salats.

Tip :
You can prepare the dough in large quantities and freeze it for later use. It stays good for about a fortnight.
If you are interested, you can view a video about the preparation of Gözleme from here. It would be fun to see how they prepare it :)

Woman behind these recipes

An Indian by origin,a Biotechnologist by profession, started my married life in Germany in 2004. My experiments with cooking started during my school days when I jumped into my mom's kitchen on weekends to try out something new everytime. But this weekend tries changed to daily basis after getting married. My husband, a food lover and connoisseur, is now my sole motivation and encouragement to try out more recipes. I thank him for all the support he is providing by lavishing me with everything i need in my kitchen and fulfilling all my silly wishes and wants. Jazak Allah Khair (May Allah reward him).
Last but not the least, I would like to dedicate this blog to my children, who in the future inshallah, could use this blog from any part of the world to get their mamma's recipes :-)